UND chef competes in ‘Culinary Challenge’ Monday at the Alerus Center

Ed Martin, kitchen manager for the Old Main Marketplace in the Memorial Union, put his cooking skills to the test Monday against other chefs from the region in a “Culinary Challenge” hosted by the University of North Dakota at the Alerus Center in Grand Forks.

“The Culinary Challenge is a cooking competition, similar to Iron Chef, where college chefs prepare an innovative recipe with a common ingredient – flounder — and present the entrée to a panel of judges.  The chefs work hard to develop a winning recipe.  They are here to impress the judges and win,” said Greg Gefroh, executive chef for UND Dining Services and master of ceremony for the event.

The event was held in conjunction with the 2012 Continental Regional Conference for the National Association of College and University Food Services (NACUFS), which is hosted by UND.  Competitors competed for the title of Master Chef for the NACUFS Continental Region.  The winner of the competition will go on to compete at the national conference in Boston.

The six regional competitors and their recipes were:

Edward C. Martin, kitchen manager, UND; Korean barbecue flounder with fried rice cakes and sesame firecracker green beans.

Phillip Edwards, culinary manager, Concordia College; Moorhead, Minn.; miso glazed flounder with lemongrass consommé and soba noodles.

C. Patrick Browne, executive chef, University of Montana; flounder two ways.

Karl Bendix, chef, Colorado State University; pan seared & warm salad of flounder.

Nicholas Nordberg, senior cook, University of Wyoming; curried macadamia nut crusted flounder with pineapple herbed couscous and a sweet and tangy jicama slaw.

Paul R. Houle, executive chef de cuisine, University of Colorado Boulder; The Nina, the Pinto and the Santa Maria.

The Continental Region of NACUFS is made up of 62 colleges and universities in the Midwest and central United States.  For more than 50 years, the National Association of College and University Food Services have been supporting the college and university food service industry by providing members with the programs and resources they need to excel.

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